Creamy Sour Cream and Dill Dip Recipe

This sour cream and dill dip is our all-time favorite vegetable dip — simple, bright and ready in minutes. It’s creamy, herb-forward, and gets an unexpected lift from a splash of dill pickle brine that brings everything together.

Since she was three, my daughter has called this “our favorite dip dip.” She’s a teenager now and still calls it that, and now she makes it the way my mother showed me — relying on two simple, essential ingredients for the best flavor.

Two Key Ingredients for Sour Cream and Dill Dip

1. Fresh herbs — fresh dill, parsley and chives or green onions pack far more flavor than dried herbs.
2. Pickle juice — a small splash of dill pickle brine adds bright, tangy depth that transforms the dip.

When Melanie first learned the secret ingredient, she scrunched up her nose and said, “Ew, you put pickle juice in there?” I laughed — I had the same reaction the first time I saw my mom use it. But that shot of dill pickle brine elevates the dip from pleasant to irresistible. If you prefer not to use pickle juice, a little white vinegar will work, though the brine from dill pickles adds a subtle layer of savory complexity that vinegar alone doesn’t quite replicate.

Sour Cream and Dill Dip Recipe

Prep time: 5 mins · Total time: 5 mins

Ingredients

• 1 cup sour cream
• 2 tbsp mayonnaise
• 1 1/2 tbsp dill pickle brine (or white vinegar)
• 1/2 tbsp chopped fresh dill
• 1 tsp finely chopped green onions or chives
• 1 tsp chopped parsley
• Salt and freshly ground black pepper to taste

Instructions

1. In a bowl, whisk together the sour cream, mayonnaise and dill pickle brine until smooth.
2. Fold in the chopped fresh dill, green onions (or chives), and parsley.
3. Season with salt and pepper, then taste and adjust the seasoning or brine amount as needed.
4. Cover and refrigerate for at least 10–15 minutes to let the flavors meld. Store in the refrigerator for up to 5 days.

Notes

Yield: about 1 1/4 cups of dip.

Why this Sour Cream and Dill Dip Works

This dip balances creamy and tangy elements: sour cream provides the smooth, rich base while a small amount of mayonnaise adds silkiness. Fresh herbs give a clean, bright herbal note; dill in particular pairs beautifully with the pickle brine. The brine adds acidity and umami-like depth without overwhelming the freshness of the herbs. The result is a classic vegetable dip that also makes a great spread for sandwiches or a topping for baked potatoes.

Serving Suggestions

• Serve chilled with raw vegetables like carrot sticks, cucumber slices, bell pepper strips and cherry tomatoes.
• Use as a spread for bagels, sandwiches or wraps.
• Spoon over baked or roasted potatoes, or serve alongside grilled fish or chicken for a cooling contrast.

Variations and Substitutions

• Make it lighter by using low-fat sour cream or plain Greek yogurt instead of full-fat sour cream.
• For more tang, increase the pickle brine by small increments and taste as you go.
• Add a small clove of minced garlic or a pinch of onion powder for a subtle savory boost.
• Swap parsley for dill-heavy combinations, or add a little lemon zest for extra brightness.

Storage

Store the dip in an airtight container in the refrigerator for up to five days. Stir before serving; the herbs and flavors may continue to develop over time.

If you’re serving a selection of dips, try this alongside avocado-cilantro dip, creamy herb dip, hummus (chickpea or white bean), ricotta herb spread, onion soup dip, tzatziki, or a simple guacamole to give guests a variety of flavors and textures.

I’d love to hear how you enjoy this sour cream and dill dip. Try it with your favorite fresh vegetables or use it as a versatile spread — it’s a small recipe that delivers big flavor.

Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store and serve seasonal ingredients in simple, everyday meals. Sign up for seasonal tips and recipes, explore my books and guides, or watch recipe videos to dive deeper.